April 23, 2011 § Leave a comment
Less than two months until I graduate from college. After that, no more academia. No more lectures. No more homework. No more assignments. No more professors. I will be a real adult. [Really?] And what a bizarre thing it is to really become conscious of that. It’s beginning to set in.
But let us not dwell on what is to come, but instead on what is. Today, Evanston is warm, and the trees are in full bloom. The sun is out. The grass has grown in. The birds are chirping. My last Midwest spring. Let us celebrate with Sunny Snickerdoodles.
1 cup butter (2 sticks)
1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 tablespoons cinnamon
1 tablespoon vanilla extract
your favorite sprinkles
- Preheat oven to 350°F.
- Cream butter and sugar in a large bowl. Add eggs and mix until smooth.
- In a separate bowl, combine flour, cream of tartar, baking soda and salt.
- Add dry to wet and mix until thoroughly incorporated. Chill in fridge for 15 minutes.
- Meanwhile, combine 3 tbs sugar and 3 tbs cinnamon in a bowl. Prepare a large parchment paper-lined baking sheet.
- Roll dough into one-inch balls and ever-so-slightly press down in center with thumb. Roll in cinnamon-sugar mixture, place on cookie sheet, and sprinkle with sprinkles!
- Place on cookie sheet, at least 1 inch apart, and bake about 8 minutes (depending on how crunchy you like them. I like them chewy, so I baked them for only 8.
- Allow to cool five minutes before transferring to a rack or serving plate.
Adapted from Food.com’s original recipe.